Enjoy $100 OFF, $50 off each of your first 2 baskets. New clients only. Redeem offer

Thanksgiving Buddha Bowls with Almond-Maple Sauce

Cranberry Quinoa & Roasted Vegetables

Cooking time

30 minutes

Servings

4

Calories

660 /serving

This harvest-time bowl is a paragon of balanced goodness the whole family will appreciate. The spiced sweet potatoes become golden after roasting, and the Brussels sprouts nutty and savoury, crunchy to the bite. Infused with garlic and cranberries during cooking, the quinoa offsets the baby lettuce and pepitas, adding a bed of hearty greens and power grains to the bowl. The sauce here is a serious winner: a tantalizing mix of almond butter, maple syrup, salty-sour ponzu and garlic that really schmecks!

We will send you:

  • 120g Baby lettuce
  • 2 Garlic cloves
  • 225g Brussels sprouts
  • 400g Diced sweet potatoes
  • 190g Red quinoa
  • 90ml Ponzu lime sauce
  • 28g Dried cranberries
  • 50g Roasted pepitas (pumpkin seeds)
  • 90g Almond butter
  • 30ml Maple syrup
  • 10.5g Harvest Thyme spice blend (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)

Contains: Milk, Soy, Almonds, Wheat

You will need:

Medium pot
Strainer
Sheet pan
Oil
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
81 g
Sugars
19 g
Protein
20 g
Fibre
11 g
Preparation
a picture
Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if very large). Roughly chop the cranberries. Mince the garlic.
a picture
Roast the vegetables
On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P to taste. Arrange in a single, even layer on ⅔ of the sheet pan. On the free ⅓ of the sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ½ the remaining spice blend and S&P to taste. Roast in the oven, 18 to 22 minutes, stirring the vegetables halfway through, until golden brown and tender when pierced with a fork.
a picture
Cook the quinoa
While the vegetables roast, using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, cranberries, ⅔ of the garlic, 2 cups water and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside in a warm spot.
a picture
Make the almond-maple sauce
In a small bowl, combine the ponzu, almond butter, maple syrup and as much of the remaining garlic as you’d like; season with S&P to taste.
a picture
Finish & serve
To the pot of quinoa, add 2 tbsp butter; season with the remaining spice blend and S&P to taste. Divide the finished quinoa, baby lettuce, roasted sweet potatoes and Brussels sprouts side by side between your bowls. Garnish with the pepitas. Drizzle with as much of the almond-maple sauce as you’d like. Serve the remaining sauce on the side. Bon appétit!